Brisket Trim

[BGKYSmoker]

Saved from the brisket i ground the other day.

Rendering down for some tallow.

 

[SmokinAl]

That’s a great idea Rick!
Never thought of doing that!
Al

 

[Bearcarver]

Nice Job, Rick!!
So you're making candles now??
Venison fat works better. I used just scrape the tallow off the roof of my mouth, after eating some Venison Roast.
LOL.

Bear

 

[sandyut]

Interesting concept...just read up on tallow, making it etc. I think I may give this a try. I am due for two briskets; one for burger and one to smoke. should get a haul of fat off two.

thanks for posting and stimulating my curiosity.

 

[BGKYSmoker]

Going to be making some pemmican with it.
You need to add about 1/2 cup water to the fat, keeps from burning and crockpot on low.

 

[zwiller]

I have to try this. I love tallow and keep most of my trim and use it for searing stuff. Many people are unaware tallow is the signature flavor of McDonalds. They don't it anymore but use modern oil with added tallow flavor.

 

[bregent]

Nice. I render all my beef fat and use the tallow for deep frying and soap. Tallow makes great soap when blended with other fats. And you can't beat potatoes fried in tallow.

Tallow

I usually save the fat trimmings from my briskets which can be several lbs or more from each large packer. I use some of the fat in sausage but usually have a lot left over that I freeze. I decided to make some tallow with what I had frozen. I started with 8 lbs of fat and ran it...

www.smokingmeatforums.com

 

[BGKYSmoker]

Rendering down pretty good now. Few more hours and then i will double strain through cheesecloth.

 

[BGKYSmoker]

Only got a slab 1/2" thick. Take the gelatin formed off the back of the tallow.

 

[sandyut]

BGKYSmoker I made some tallow yesterday with my brisket trimmings. after I filtered out the chunks it was not clear. More of a tan murky color in the jar. it solidified to a yellowish color. is that within the realm of "normal?

here is what i did. I picked out the trimming that was more hard fat, white "clean" I didn't use the oxidized or "mushy" fats from under the flat. ran it through my grinder, simmered on low for about 5 hours and strained with cheese cloth. is that about the right path? Or was there a misstep that caused the cloudiness? I read the color can range from white to shades of yellow - but all the internet pics (and your) are very white.

thanks for you take!